THE ARTISTIC LIFE – Living the creative life in everything we do

Posts tagged ‘healthy recipe’

I picked up my first week’s worth of veggies at our local CSA…stomping through the farmland was a fun way to do some grocery shopping. There were many greens to be had, including turnip greens, red salad bowl, romaine lettuce, kale, tatsoi, and mizuna. I thought to myself that next time, I should bring a pen and sticky labels so I’d remember which was which, as I am not a ‘greens’ expert. We also had our pick of zucchini, squash, and radishes.

So, what are we doing with all of these fresh veggies? Well, the first night, we made the obvious choice of a big salad, including some greens, lettuce, cilantro, tomatoes, hard-boiled eggs (also fresh from the farm), onions, etc…

The second night, we decided on fish tacos. Fish was not part of the CSA (although this farm IS on the waterfront). However, we already had some frozen white fish and we incorporated other items from our fridge, as well as the CSA radishes and greens. This made an easy weekday meal:

Recipe for Fish Tacos with Radish Slaw

Cooked Fish Filets (a white fish is recommended), cut into sections

Tortilla wraps (ours were whole grain)

Trader Joe’s Chimichurri (a tasty shortcut for a weekday meal)

Salsa

Cherry or Grape Tomatoes, halved

Shredded Cheese

Other possible options: avocados, lime juice, peppers

Greens (we used the Radish greens, to make use of the whole vegetable!)

dash of fruit juice (I try not to keep white sugar in the pantry, but the juice sweetened the slaw a little bit)

2-3 tablespoons of mayonnaise (we used Kraft Olive Oil Mayo)

Salt and pepper to taste

Warm the tortillas in the oven.

Prepare the slaw by added the shredded veggies to a bowl. Add a small amount of vinegar, just enough to lightly coat the majority of the veggies. Add the fruit juice and the mayo. Stir everything together and add the salt and pepper. Let sit in the fridge for at least 15 minutes.

Saute the greens with some olive oil, garlic, salt and pepper. (These were surprisingly delicious!)

Add all of the ingredients to the warmed tortillas, according to taste.

You say ‘frittata’, I say ‘fritayta’…let’s call the whole thing off! (Actually, I don’t know anyone who says ‘fritayta’ but the song seemed to fit…)

Anyway, here is an easy and nutritious workday recipe that I made last night, using a lot of ingredients we happened to have (and finally used that can of salmon I’ve had in the pantry!) This recipe is loaded with Omega 3’s!!

Salmon and Spinach Frittata

6 eggs (I used eggs fresh from a local farm for added nutrition, Omega 3s, and flavor)

1 can Wild Alaskan Sockeye salmon

1/2 cup coconut milk

1 small onion, diced

1 cup fresh spinach, chopped

1 clove garlic (or garlic powder)

2 tablespoons dill (fresh is always best, but dried will do)

1 small tomato, sliced

2 tablespoons olive oil

1 teaspoon ginger

salt and pepper to taste

Preheat the oven to 350 degrees.

Beat the eggs in a bowl. Add the contents of the can of salmon to the bowl. Add the coconut milk, dill, and salt and pepper.

In a pan, heat olive oil. Saute diced onion, garlic and ginger for 4-5 minutes, until the onion turns translucent. Add the spinach and saute until the spinach cooks down, another 4-5 minutes. Place the spinach/onion mixture into the bottom of a greased pie pan or casserole dish. Pour the egg/salmon mixture on top of the spinach mixture in the pie pan/dish. Bake for about 30 minutes. Place the tomato slices on top of the frittata. Bake for another 20-30 minutes, until the eggs are set and slightly brown on top.

It’s almost my husband, Curt’s, birthday and he received a fruit basket from my parents as a birthday gift. Trying to use up some of this fruit, I decided to make an easy fruit salad as a side item for dinner. Here is the simple recipe:

Fruit Salad

1 apple, cut into chunks

1 pear, cut into chunks

1 orange, separated into slices, and each slice cut in half

1/4 cup orange juice for a little extra sweetness, and to keep the fruit from browning

Place all of the fruit pieces into a medium size bowl.

Fruit Salad Dressing:

1/2 cup Greek yogurt

2 tablespoons orange juice

1 tablespoon orange zest

1/8 cup honey (I used orange blossom honey – also a gift from my mom)

dash of cinnamin

Mix all ingredients together into a small bowl. Use as a topping to the fruit salad.